Chocolate Mole Tart

Crema Ice Cream, Sesame Tuile, Lime Zest

Pastry Chef Casandra Perez-Martinez of Comedor | Austin, TX
Yield: 1 tart

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Adapted by StarChefs | october 2023

INGREDIENTS

Crema Ice Cream:
2 quarts crema
1 pint milk
1 quart heavy cream
300 grams sugar
12 egg yolks
Salt 
Citric acid 

Sesame Tuile:
75 grams toasted cashews
35 grams toasted white sesame seeds
35 grams toasted black sesame seeds
100 grams toasted peanuts
65 grams butter
65 grams sugar
70 grams egg whites
40 grams oat flour
1 tablespoon salt
20 grams melted TCHO Sweet & Sassy 66% dark chocolate

Tart Crust:
235 grams oat flour
116 grams sugar
7 grams cinnamon 
5 grams salt
38 grams black TCHO cocoa powder
1 stick butter, melted

Mole Base:
150 grams toasted cashews
200 grams toasted peanuts
50 grams toasted sesame seeds, black and white
75 grams dried morita chile, toasted
75 grams dried cascabel chile, toasted
75 grams pasilla mixe chile, toasted
75 grams pasilla chile, toasted
150 grams golden raisin
1 tostada 
200 grams caramel
300 grams simple syrup

Mole Tart:
9 ounces TCHO Real Fruity 68% dark chocolate
1¼ cups heavy cream
3 eggs
1 egg yolk
1½ teaspoons salt
1 tablespoon cinnamon 

To Assemble and Serve:
Lime zest

METHOD

For the Crema Ice Cream:
In a saucepan over medium-high heat, bring crema, milk, heavy cream, and 150 grams sugar to a simmer. In a bowl, whisk together remaining sugar with egg yolks. Temper egg mixture with cream mixture. Add tempered egg mixture to cream mixture and continue cooking until the mixture has reached 180°F, or has thickened enough to coat the back of a spoon. Strain into a nonreactive container. Taste and adjust seasoning with salt and citric acid. Transfer ice cream base to an ice cream machine and process according to manufacturer’s instructions. Freeze.

For the Sesame Tuile:
Heat oven to 350°F. In a food processor, purée nuts, seeds, flour, and salt until smooth. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, chocolate, and sugar. Add in egg whites and mix until well combined. Slowly add in nut-flour mixture. Thinly spread batter onto a silpat-lined baking sheet. Bake 8 to 10 minutes. Let cool.

For the Tart Crust:
In a food processor, pulse together flour, sugar, cinnamon, salt, and cocoa. With the machine running, slowly stream in melted butter until a wet sand-like consistency is achieved. Transfer crust to desired tart pan, pressing to ensure the mixture is evenly distributed. Set aside.

For the Mole Base:
In a food processor, pulse together nuts, seeds, chiles, raisins, tostada, and caramel until smooth. Stream in simple syrup to thin out the mixture until a peanut butter-like consistency is achieved. Transfer to an airtight container and set aside.

For the Mole Tart:
Heat oven to 350°F. In the bowl of a bain marie, add chocolate and heavy cream, stirring until chocolate has melted. Whisk in remaining ingredients and 150 grams Mole Base. Once incorporated, pour mixture into the prepared Tart Crust. Bake 20 to 25 minutes. Let cool.

To Assemble and Serve:
Place Mole Tart on a serving plate. Top with desired amount of crumbled Sesame Tuile followed by 1 quenelle Crema Ice Cream. Garnish with lime zest.

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